Bleeding Blu - Emirates Culinary Guild Oct 2012.pdf · Exclusive interview with Russel Sharpe, COO,...

OctOber 2012

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Exclusive interview with Russel Sharpe, COO, Citymax Hotels

Big Daddy analyses Western restaurants that expect to cash in on their global fame

Exclusive listing of all the rules, regulations and classes for La Cuisine du SIAL this November

Chief Speak

East Eats West

SIAL rules

Meet the BurJuman Young Chef of the Year

Bleeding Blu

3Gulf Gourmet | October 2012

From thePresident's

stationDear Fellow chefs, Ladies and Gentlemen,

Welcome to the October Issue of our Gulf Gourmet. First of all, let me thank everyone who helped to make the burjuman Young chef of the Year 2012 such a success. The biggest thank you goes to Mr. Eisa Adam Ibrahim and his team at Burjuman, Anil Kumar and his team, Nestle, who supported the Plated Dessert class with chokella, Iffco for the Al Khazna Chicken and the Omega 3 Eggs, and citimax Hotel for playing host to our jury.

A big thank you also goes out to the competitors who invested a lot of time for the training and with their quality of work and positive energy made the event so successful. Shukran to Chef Thomas Gugler and his team of Judges, it was nice to have Chef Heinz Zucchelli and Patrick Lannes back in Dubai, we do look to your support again for our future events. Also, thank you to all the support team Marshalls, Administrators and Stewards without whom we could not have run the show.

A big mabrook and thank you to Chef Prasad and the east coast team for staging a very successful, first ever, east coast competition. You will have a lot more info and pictures from both events in the October and November issues. I was personally very pleased with the high standards in our two new live classes emirati cuisine and local sustainable fishes. It’s important that as many chefs as possible start to join eWs in the choose Wisely campaign and remove the endangered species like Hammour and King Fish from the menus.

Our team will be in Germany beginning of October

to compete for Gold at the IKA (Culinary Olympics) in Erfurt. A big thank you to all our sponsors – first of all Mr. Jayram of Barakat our Gold Sponsor. A big thank you as well to Elfab, Unilever, Meat Live Stock Australia, RAK China, Lufthansa our Official Airline, Micheel “Das Küchenstudio” our Kitchen Host and Master baker. We wish the team all the best and hope they have a very successful and safe trip.

Please do not forget to start training and to prepare for the 3rd La Cuisine Du Sial that is happening between November 26-28, 2012, in Abu Dhabi.

Also, please do look at the Friends pages to check our supporters and make sure to support them when you can. All contact details are on the back of the magazine.

Finally I would like to thank Chef Amro Al Yassin and the team from Time Grand Plaza Hotel for hosting the september meeting.

closing my message with a very important date; we will have once again a charity blood Donation drive on the 14th of this month from 9am – 2pm at the radisson blu Hotel Dubai Deira creek. Please join me and help to save lives.

Culinary regards, Uwe Micheel President of Emirates Culinary Guild Director of Kitchens Radisson Blu Hotel, Dubai Deira Creek

Taste Success Ad A4 OL.pdf 1 9/25/12 2:48 PM


03 From the President’s Station

contents

Friends of the Guildbrands that support the emirates culinary Guild

26 East CoastChef Prasad talks about the first-ever East Coast Chefs competition and its success

34 Jury TalkJudges from the burJumanYoung chefs challenge talkabout the ups and downs

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32 Images from Al Aqahmoments captured at theeast coast young chefscompetition last month

p. 14

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14 Chief Speakexclusive interview with Russel Sharpe, cOO of citymax Hotels

18 Cover Storymeet the young guns who topped the BurJuman Young Chefs challenge

ulfourmet

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Rules & Classes A complete guide to the rules and regulations as well as the classes for La Cuisine du SIAL

New MembersNew and renewed corporate membersof the ecG

Big Daddy’s KitchenA monthly column withculinary attitude fromour resident big Daddy

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42

YCoY Previewmoments captured at theYoung chef of the Yearcompetition at burJuman

Texas BeefImages from the texas event at radisson blu

62 Member DirectoryA listing of all ECG corporate members

contents

The Emirates Culinary Guilduwe micheel, President

T: +971-4-340-3128F: +971-4-347-3742

e: [email protected]

Created on behalf of The Emirates Culinary Guild by

Aquin George and Amaresh Bhaskaran

P. O. Box 72280, Dubai, UAE.T: +971-50-504-5033

Editor Aquin George

[email protected]

ContributorsOlivia AtkinsonLincy Varghese

Photo EditorAmaresh Bhaskaran

[email protected]

DesignPeecee

SalesAndrew Williams

[email protected]

FrOm us, FOr us.

ulfourmet

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Consider yourself a bit of a masterchef?Compete alongside hundreds of other chefs

across a range of disciplines at La Cuisine by SIAL

For further information contact the Emirates Culinary Guild.

Register to attend SIAL Middle East free of charge at

www.sialme.com

26-28 November 2012 , ADNEC

Under the Patronage of H. H. Sheikh Mansour Bin Zayed Al-NahyanDeputy Prime Minister of the UAE, Minister of Presidential Affairs and Chairman of Abu Dhabi Food Control Authority

Strategic partner

SIAL, a subsidiary of Comexposium Group

Co-located with:Culinary partners:

C

M

Y

CM

MY

CY

CMY

K

SIAL_2012_Rice_and_Exhibition_Ad_Gulf_Gourmet_210x297mm.ai 7/30/12 10:54:39 AM


friends of the guild friends of the guild

8 9Gulf Gourmet | October 2012 Gulf Gourmet | October 2012






Interview with Russel Sharpe, cOO, citymax Hotels on F&b and beyond…

Pushing for

innovationCould you tell us a bit about your career before taking over your present position?My 35 years of sector-specific experience involves work-ing out of the hotel industry mainly in the Middle East and Asia. Before joining Citymax Hotels, I was associated as senior partner with the specialist hospitality industry consultants, Mezze Associates. Here I had a mandate to oversee acquisitions for multi-use projects, as well as financing, feasibility studies and asset management.

Previously, I have also served at Le Méridien Hotels and Resorts as Senior Vice-President, Sales and Marketing, Middle East and West Asia. Tasked with managing the extensive sales network for the Middle East and India, I was also fortunate enough for the opportunity to set-up Le Méridien’s first Central Reservation Office.

As the COO of your property, how involved are you with the F&B operations?One of the key USPs of Citymax Hotels is our F&B port-folio. And as someone who started off as a Chef, it is my constant endeavour to bring innovative F&B concepts to fruition and offer precise lifecycle analyses such as feasi-bility studies and revenue projections for the outlets.

Can you tell us about the various F&B outlets in your hotel?Claypot, at Citymax Hotel Bur Dubai, is an authentic Indian restaurant serving cuisine that takes inspiration from the North Western region of the subcontinent. Nominated for the prestigious Ahlan Masala awards 2011, its culinary delights include elaborate vegetarian and non-vegetarian ‘thalis’ offering sumptuous ‘chicken nawabi’, ‘panchvati garlic dal’ and ‘biryani’.

MAXX Music Bar & Grill, at Citymax Hotels Al Barsha, is a dedicated music bar, serving as a popular chill-out zone offering quintessential bar food and choice beverages. The contemporary bar theme conveys an energetic and peppy atmosphere and is designed for the young profes-sional looking for a place to unwind.

The Huddle Sports Bar & Grill is the home of live sports, offering a fun and lively setting to enjoy the latest live sports and music. Offering an appetising menu of finger-foods & Grill items and an eclectic beverage menu, the popular bar also hosts a dedicated area with pool tables and dart boards. Sizzling Wok is a popular casual dining option, which serves Asian cuisine to Dubai’s culturally diverse clientele using the freshest ingredients. The restaurant provides a vibrant atmosphere with earthy and bright décor that complements its popular food choices from Asia.

Which among these do you like best and why?All the F&B concepts at Citymax Hotels are exceptional in their own right and offer variety to the Citymax Hotels patrons, at great value.

Do you work closely with your Executive Chef in devising new concepts and promotions?For all new concepts and promotions, we tend work together to base decision-making on a thorough un-derstanding of the market demand and ever-changing customers’ psyche. We are constantly having food tasting sessions and looking for new dishes.

What is your brief to your Executive Chef?Since I am a Cordon bleu Chef, it is easier to communi-cate with our signature Chef, Robin Gomes. We enjoy

All the F&B concepts at citymax Hotels are exceptional in their own right and offer variety to the citymax Hotels patrons, at great value

CHIEF SPEAK

14 Gulf Gourmet | October 2012


discovering new and exciting dishes together that are tailored to consumer insights.

How important is the relationship between the COO and his/her Executive Chef?It is important for the head of any company to regularly engage with the Executive Chef in the operations and management of the restaurant. Such healthy working relationship will only help deliver better quality service to patrons. It is also crucial to maintain a good relationship with restaurant managers.

Is there a conceptual difference between F&B outlets in city hotels and resorts?More often than not, F&B concepts in resorts tend to

be over-the-top in presentation, while in-city hotels are about convenience and adding value to the consumer. What sets Citymax Hotels apart from other than the functional accommodations, are its F&B offerings that are five -star in quality and provide extra value to guests.

Have you been so impressed with a concept in another hotel or resort that you would like to introduce in your present property?Although a standalone concept, the Zuma restaurant is an innovative concept that I have been impressed by.

Anything else you would like to add about Citymax Hotels?Citymax Hotels are set to enter the TV reality show space with ‘The Foodshala’ in its search for the UAE’s top home chef. For all UAE-based aspiring chefs, here is a chance to feature on television and win AED50,000 worth of prizes.

The ‘Foodshala’ show-format will double up as the UAE’s first food ‘pathshala’ or classroom for TV viewers seeking to hone their culinary skills. The idea is to recognise the best chef of the world, ‘the housewife’, by bringing her to the limelight, while also have her dish featured in our restaurant menu. Every week one contestant will get to be on the television show to showcase and share their best recipe with viewers.

Although a standalone concept, the Zuma restaurant is an innovative concept that I have been impressed by

CHIEF SPEAK



cOVer stOrY

The Boys in

Blu


cOVer stOrY

I f you met 23-year-old Ishara Rangana Athapaththu in a crowd, you’d probably miss the soft spoken Sri Lankan. Ishara works as Commis II at the Radisson Blu Hotel, Dubai Deira Creek and most of his days

are spent working long hours at the all-day five-star dining restaurant called Boulevard. These days, in the midst of all the hard work, he’s found reason to smile. He’s just bagged the coveted Young Chef of the Year title, at the competition for young chefs held in BurJuman.

While his achievement for sure has made his employer proud, the real icing on the cake came when it was an-nounced that the first and second runner-up positions too had gone to two Commis from the same hotel! Quite a

brilliant achievement considering 400 young chefs from 40 hotels participated.

21-year-old Rahil Rathore, the first runner-up and 26-year-old Bhimsen Pakhrin, the second runner-up are both work-mates of Ishara. When I met the three at Radisson Blu, they all shared similar visions for the future. All three are passing through that stage in life where the world is their oyster, yet the curiosity about what the future holds for them is a small niggle that they comfortably live with day and night.

None of the three were confident enough to say that they aim to be an executive chef someday. Yet it’s a desire they all share and are working towards, one step at a time, they say.

radisson blu Hotel, Dubai Deira creek sweeps top honours at the burJuman Young Chef of the Year competition. A tête-à-tête with the top three winners


cOVer stOrY

Ishara Athapaththu does not come from a family of chefs. Rather than follow in dad’s footsteps and work for a gov-ernment body, he decided to do a one-year diploma in Swiss Lanka hotel followed by a year-long training at the Neptune Bay.

He then spent two years working for two resorts in Lanka before joining Radisson Blu last year. “I competed in the five course dinner at the SIAL last year and won the bronze medal. It was my first competition and that gave me the confidence. In 2012 Salon Culinaire, I participated in practical butchery, 5 course dinner menu and practical lamb and won 3 bronze medals. I had made up my mind to become the Young Chef of the Year. I participated in all three categories – Emirati cuisine, Practical cookery chicken and 3 course set menu.”

He won gold in all three categories including a high category gold for Emirati Cuisine and saw total point tally that exceeded everyone else making him the Young Chef of the Year.

Ishara credits his win to Chef Uwe, his Exec Sous Chef Dian, and his Pastry Chef. He adds, “I was able to excel because I am not scared of asking for help from my boss.” His next goal is to win the 2013 award for the Outstanding Gastronomic Chef of the Year and he’s also mentoring his younger brother who has joined a Hotel School.

“I am a very determined person. I believe the ‘practise makes one perfect’ concept. I practise after work and I don’t bother about the time. I enjoy work and love participating in competitions. It’s this enjoyment that gives me the upper hand at competitions.”

Rahil Rathod, the son of a businessman from In-dia, confesses that the only reason he is into cooking is because he was poor in studies and he believed that the easiest way to a degree was taking up hos-pitality management.

After spending two years in Gujrat and a year in Scotland studying he returned to India and joined a 3-star hotel. He visited Dubai and ended up joining a Mexican restaurant following which he met Chef Uwe and joined Radisson earlier this year.

“I found out about the competition through Chef Uwe and participated. I won 2 Gold medals and 1

high-scoring Silver medal. Elmer Mancera (Chef de Cuisine), Arturo Panitino (Chef de Cuisine) and David Amirtharaj (Senior Chef de Partie) helped me with my preparation,” he says.

“I had never seen a competition before. I was very scared and nervous during my first live cooking session. When I came back to the hotel I got to know from my Sous Chef that I had won the Gold. This has really motivated me for the next competition.”

For the future Rahill says that he has not planned anything and just wants to learn more and more about competitions and participate in every one of them.


cOVer stOrY

Bhimsen Pakhrin, the son of a farmer, was raised on the outskirts of Katmandu in Nepal and found his way into cooking thanks to his cousin who is an Exec Sous Chef there. He trained under him for 18 months and later came to Dubai and worked in Royal Ascot Hotel in Bur Dubai for three years.

Thirty months ago he joined Radisson Blu where

he partook in his first competition. He had won a bronze medal for practical cookery lamb and that gave him the confidence for this competition. “I trained for competition with help from Antonio De Dominicis (Chef de Cuisine), Ciro Palma (Chef de Cuisine) and Chef Uwe. Luck and hard work got me this medal. I practised after work hours and slept for only 2 hours daily,” he says.

I had made up my mind to become the Young chef of the Year. I participated in all three categories – Emirati cuisine, Practical cookery chicken and 3 course set menu– Ishara Attapaththu

Luck and hard work got me this medal. I practised after work hours and slept for only 2 hours daily

– Bhimsen Pakhrin

I had never seen a competition before. I was very scared and nervous during my first live cooking session

– Rahil Rathod


The first-ever East Coast Chefs competition was a whirlwind success. Chef Prasad, the executive chef from Iberotel miramar and the driving force behind the event is a happy man, especially given the support and the outcome of the inaugural event. We speak to him about the event

EAST COAST

East Coast

WhirlwindTell us everything – from the idea behind the event, to why Iberotel Miramar decided to take on the challenge, and, of course, what motivates you to do all this?This project has been my dream for a long time now. When I came to Fujairah in 2007, this place did not get the atten-tion it deserved. Very few people knew about all the great hotels that were present here.

I remember speaking with friends and they didn’t realise that there were so many 5-star hotels & resorts in this region. First thing we did in 2008 was to train a culinary team from Iberotel Miramar and participate in the junior competition at Burjuman centre. This was the first time that chefs from the east coast came as a group with the aim of winning medals and showcasing their talent.

That challenge we won 4 medals (a silver and 3 bronze) along with a few merits. This was a first time for this region and a wake-up call for everyone. It’s a tough task travelling almost 300+ kilometres to and fro with all your stuff over a period of four days. But we achieved what we had set out to do. From then till now we have won over 50 medals in various competi-tions with over 15 of these being gold. At the last junior compe-tition we achieved 15 medals and came third in the UAE.

I had promised Chef Uwe and the Executive Committee when taking over as VP for East Coast for the ECG to make this event happen. This was one of my commitments. The original plan was to do it in 2013. But my General Man-ager Mr. Ashraf Helmy was the one who encouraged me to make this happen faster. He advised me that the hotel would like to support the event 100% and take on all the expenses. He said he wanted to see this happen this year. We took up the challenge and made it happen. The rest is for me is a dream come true.

What did you want to achieve with this competition? Our first and foremost aim was to show everyone around us that we have great hotels and chefs in east coast. Second, we wanted to encourage all east coast young chefs, nurture them to the next level and to hone their skills in a way that they are able to compete at higher levels of competitions in the future. The great news is that I have many chefs in our region already requesting to participate in the next La Cuisine du Sial and Salon Culinaire. This in itself is an achievement and evidence that we have succeeded in what we set out to do.

Who all supported and sponsored the event? To begin with I must thank our General Manager for his great support and advice as always. My great kitchen team, our man-agement and other colleagues in our hotel must be thanked for their support as well. Last but not the least, my fellow Executive Chefs in the region and their F&B teams supported us whole-heartedly. Our sponsors were our suppliers. MMI was the platinum sponsor for our live cocktail competition, gold sponsors for the culinary event were Barakat Vegetables, Six Brothers, Horeca, Gyma, Atoz; silver sponsors were RAK Por-celain, Johnson Diversey and Barakat Quality Plus; and bronze sponsors were MH Enterprises and Malik Al Samak.

What challenges did you face considering this was the first event?

Time was our biggest challenge. We had just 20 days to organize the entire event. Then finding the sponsors, plan the whole thing, all in all everything was a challenge as we were doing it in the first time. A very special mention here for the ECG senior team, Chef Uwe, Alen Thong, Andy and Josephine Cuthbert for their full-hearted assistance.

Our other big challenge was closing down our 600-ca-pacity restaurant for breakfast and lunch to make place for the competition. We had to move all our guests to 160-capacity Italian restaurant. There were a few tough situations for our F&B staff. I would like to thank them for their patience including the hotel guests who cooperated with our requests.

Tell us about the chefs that participated and categories for competition?It was categorized for the young Chefs, basically Chef de Partie and below. We had 109 participants. The categories were Individual Fish / Seafood Static, Individual Meat / Lamb Static, Individual Arabic Dish Static {Main Course}, Individual Pastry Static, Individual Pastry Static {Arabic}, Bread Loaves & Showpiece, Open Show Piece, Pastry Show Piece, Chocolate Carving Showpiece, Vegetable Carving Showpiece and Cocktail of the day.

Tell us about the winners of this competition.Tally for medals in each participating hotel were as follows: Iberotel Miramar won 7 Gold, 14 Silver, and 14 Bronze. Le Meridien Al Aqah won 1 Gold, 2 Silver and 5 Bronze. Hilton

Fujairah won 2 Silver and 4 Bronze. Rotana Fujairah won 4 Gold, 3 Silver and 1 Bronze. Radisson Blu won 1 Gold, 1 Silver and 2 Bronze. Concorde Hotel Fujairah won 1 Silver

Special Awards given included Best Bartender for Iberotel Miramar’s Ms. Kathrina Siringan, Best Kitchen Artist to Rotana’s Janaka Priyanaga Shabandu, Best Arabic Chef to Iberotel Miramar’s Saad Sami El Gamry, Best Gastronomy to Rotana’s Karthik Sundar and Best Pastry Chef to Iberotel Miramar’s Samintha Guruge. Overall Championship Trophy was awarded to Iberotel Miramar for the highest medal tally among participating hotels.

How was the level of cooking compared to La Cuisine du Sial and Salon Culinaire?As per the remarks got from our fellow experienced judges and the marshals who are the same people involved in Salon and Sial, it was very high in standards. We had great appreciation from every single person at the event and the remarks after the event was overwhelming.

We had over 1,000 visitors including municipality, tour-ism board, VIPs, etc. from Fujairah government who visited the event. We had 5 different press and media covering the event. We catered all meals for judges, marshals & VIPs. We gave all our main suppliers the opportunity to have their stalls in the competition arena. Later we had a great cocktail party sponsored by Miramar hotel and a grand celebration for award ceremony including memorandums, trophies and plates for all the judges, marshals, suppliers, VIPs and more importantly for all competitors.

We had over 1,000 visitors including municipality, tourism board, VIPs, etc. from Fujairah

government who visited the event

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knives . ancillary items . sharpening steels . grinding machines

This event will definitely improve the standards, the culinary ambitions and the skills of the young chefs in east coast. It’ll definitely motivate them and sharpen their skills.As we proudly sponsor this event for the first time in the east coast, it’ll give huge respect and prestige for our hotel. We promise that we’ll be even better and provide more excitement in the next edition of this competition with my team

– Iberotel Miramar GM

EAST COAST

EAST COAST



EAST COAST


JURY TALK

Feedback from the judges of the Burjuman Young Chef of the Year competition

Chef HeinzThe main difference between Salon Culinaire and the Burjuman competition is the size. However, the standard here is very good. In my opinion, the best here are just as good as those competing at Salon Culinaire. It’s a good platform for young chefs to show off their skills against other chefs their age.

We have been quite strict with the judging. That said there may have been chefs winning bronze in this competition that they would not have won in the Salon. But a gold won here is as good as a gold won at the Salon Culinaire.

My tip for young chefs is that it’s important for them to participate without any expectations the first time around. A competition like this is the ideal place to learn. Don’t give up!

Chef PatrickThe general standard so far I’ve found to be good. There are standards to judging that we follow as judges. But we have to consider how young and inexperienced these chefs are. And so we have to overlook some mistakes and give them a chance.

My tip for young chefs is to always read the rules and regulations well before the competition. The chef should choose his or her classes carefully and train and train and train!

Chef VivekI perceive this as a preparation for young chefs who will ultimately participate in bigger competitions in the future. The standards here can sometimes be very good or can also be quite the opposite. This is because most chefs here are competing for the first time.

Generally we are a bit softer on the judging criteria. It’s important not to discourage them as they are young and impressionable. Even the feedback we give to them is all about encouraging and mentoring them.

My tip to young chefs is to keep it simple and look at the latest food trends from magazines, books and the internet.

Chef TarekIn general the quality of the dishes in this competition is good. However, young chefs need guidance not only on cooking methods but also in competing.

While it’s important to point out mistakes made by the chefs I have to make sure that this is done very delicately. I believe a competition like this is what leads chefs to perfection – the more you compete the better you get. It’s important to give constructive criticism to aid this process.

My tip for young chefs is that it’s important to practice until preparing the dish comes second nature to you. It’s also important for the chef to refresh his memory with the sixteen cooking methods before the competition.


JURY TALK

Chef Thomas This competition is great and well organized. The Emirates Culinary Guild has done a fantastic job.

I wouldn’t say you judge any different in this competition. We follow the came criteria as the senior competition but you do give them some credit points based on their young age and inexperience. The standard in the UAE has gone up dramatically in the last few years and a gold won in this competition will win you a gold in any competition around the world.

My tip for young chefs is that it’s very important to read the rules and regulations properly. A lot of mistakes are done in not reading the rules right. Also, chefs that come to the competition must train what they are going to do here at home or at work if possible and get a lot of feedback.

Thanks to the initiative by the emirates culinary Guild, the

Young chefs club and of course burjuman alongside all the

sponsors and supporters, the Young chef of the Year was a

success. This was the first time for a lot of young chefs who came to compete and they understood

what it feels like to compete on an international stage. Confidence

was boosted with judges explaining how to do better and many won their first medal on this stage. We believe this is a

great learning ground for young chefs who want to outshine their peers through competitions. Here

are a few moments captured by Amaresh Bhaskaran at the event.

For all the remaining images, watch out for the next issue

Chef NermineThe quality we have seen so far is very good overall. I’ve been really impressed by some dishes, carvings and bread showpieces.

The only difference is that we are a bit lenient in the type and approach to judging. But we have to be careful not to put them off and risk not have them compete in the future.

My tip for young chefs is choose to cook what you love and go to your chef and ask for advice. Practice, practice, practice!

They came, they saw,

they learnt

YOUNG CHEF OF THE YEAR



YOUNG CHEF OF THE YEAR



TExAS BEEF

O n September 8 and 9, 2012, two Texas Beef Council (TBC) Chef Training Workshops took place at the Palm Grill Steakhouse of Radisson Blu Hotel in Dubai. The TBC and the U.S. Meat

Export Federation (USMEF), in collaboration with the Of-fice of Agricultural Affairs - U.S. Consulate in Dubai, have concluded these workshops with a series of 2 days hands-on training and live cooking.

69 chefs from 26 hotels and restaurants joined Chef Uwe Micheel, President of the Emirates Culinary Guild and Kitchen Director of Radisson Blu Hotels.

U.S. beef suppliers’ representatives as well as import-ers were keen on sending different staff members, who were unable to attend the first six seminars, to partici-pate in this second phase of the TBC workshops. Nine representatives of five leading U.S. beef local importers in the UAE, namely, ARAMTEC (suppliers of AFG and Rastelli), TRANSMED (suppliers of SYSCO Int’l), Faisal Al Nusif Trading Co., Food Wise and United Source One local representative Mr. Steve Errera, were all present.

In compliance with previous seminars, USMEF Middle East representative AMFI set up and organised the semi-

nars with U.S. suppliers, their local representatives and local importers. Staff member Bassam Bousaleh initiated the seminar followed by technical segment of the chef workshops and hands-on training by Chef Uwe Micheel.

Quality and profitability attributes of underutilized U.S. beef cuts, such as Tri Tip, Top Blade, Hanging Tender, Flat Iron, Petite Tender and Shoulder Clod cuts, were thoroughly presented to participating chefs.

All chefs, local importers and distributors as well as USMEF Rep later gathered to sample the selection of creation dishes prepared and shared with the local trade their interests, preferences and profitability margin and obtained additional information such as pricing to compare as how would underutilized U.S. beef can bring profit to their operations.

All attendants received an information kit which enclosed a booklet of beef cuts for foodservice, a bilin-gual TBC booklet entitled “When Quality Meets Profit”, fact sheets on underutilized U.S. beef cuts, a CD of Profit Planner program. Chefs were handed a “Certificate of Completion” as a token of appreciation to their participa-tion and in recognition of their efforts.

Texas Beef Master Chef Seminars in Dubai

No. Class Description1. Cake Decoration - Practical2. Wedding Cake Three-Tier3. Four Plates of Dessert4. Pastry Showpiece5. Baked Bread Showpiece6. Friandises Petites Four Pralines

Nougatines7. Chocolate Carving Showpiece8. Fruit & Vegetable Carving Showpiece9. Open Showpiece10. Australian Lamb Five-Course Gourmet

Dinner Menu11. Tapas, Finger Food and Canapés 12. New Arabian Cuisine13. An Arabian Combination – Practical

Cookery14. Individual Ice Carving 15. Ice Carving Team Event 16. Practical Fruit & Vegetable Carving 17. Fish & Seafood - Practical Cookery 18. Australian Beef - Practical Cookery

Class 01: Cake Decoration - Practical1. Decorate a pre-baked single cake base

of the competitor’s choice.2. Two-and-a-half-hours duration.3. All decorating ingredients must be

edible and mixed on the spot.4. No pre-modelled garnish permitted.5. Chocolate and royal icing can be

pre-prepared to the basic level, e.g.. tempered chocolate can be brought.

6. Competitors must provide all ingredients, cake base, utensils, and small equipment required.

7. The cake base must a minimum size of 30cm X 30cm or 30cm Diameter.

8. A standard buffet table is provided for each competitor to work upon.

9. Water, electricity and refrigeration might not be available.

10. All cakes will be displayed until the end of the Salon and will be disposed of by the organizer.

11. The cake will be tasted as part of judging.

12. The Judges will cut the cake.

Class 02: Three-Tier Wedding Cake1. All decorations must be edible and

made entirely by hand.2. Pillars or stands may be inedible but,

unless decorated by hand, must be plain and unadorned.

3. Fine, food-quality wiring is allowed for the construction of flowers and the like, but must be properly wrapped and covered with flower tape or paste.

4. Royal icing, pastillage, pulled sugar, etc., may be used in the construction, but the finished display must not be dependent on these items.

5. The bottom layer of the cake must be edible.

6. Inedible blanks may be used for the two top layers.

7. Typewritten description and recipes are required.

8. Maximum area w60 cm x d75 cm. Maximum allowable total height (including socle or platforms) is 75cm.

Class 03: Four Plates of Dessert1. Prepare four different desserts, each

for one person.2. Each dessert presented singly on an

appropriated plate.3. Presentation to include a minimum of

one hot dessert (presented cold).4. Typewritten description and recipes

are required. 5. Tasting will be part of the judging

process if deemed necessary to determine quality and authenticity.

6. Maximum area w90 cm x d75 cm.

Class 04: Pastry Showpiece1. Freestyle display.2. Edible media, marzipan, pastillage,

sugar, pulled-sugar, croquant, etc., may be used, singly or in mixed media.

3. Written description required.4. Maximum area w90 x d75cm.5. Exhibit can be no more than 90cm. in

height including base or socle where used.

The Emirates Culinary Guild is a member of the World Association of Chef's Societies The Emirates Culinary Guild is a member of the World Association of Chef's Societies

RULES & CLASSES

BriEfS of ThE ClASSES for EnTry lA CUiSinE By SiAl


2. Only showpieces made of edible food material will be accepted for adjudication.

3. Maximum area w90 cm x d75 cm. 4. Exhibit can be no more than 75 cm. in


Class 10: Australian lamb five-Course Gourmet Dinner Menu1. One dish must contain Australian

Lamb as a main component.2. Present a plated five-course gourmet

meal for one person3. The meal to consist of:

> A cold appetiser, > A soup, > A hot appetiser, > A main course with its garnish > A dessert.

4. Hot food presented cold on appropriate plates.

5. Food coated with aspic or clear gelatin for preservation.

6. Total food weight of the 5 plates should be 600/700 gms.

7. Typewritten description and typed recipes required

8. Maximum area w90 cm x d75 cm.

Class 11: Presentation of Tapas, Finger Food and Canapés1. Produce eight varieties.2. Six pieces of each variety (total 48

pieces)3. Four hot varieties4. Four cold varieties5. Hot food presented cold6. Food coated with aspic or clear gelatin

for preservation7. Presentation on suitable plate/s or

platter/s or receptacles.8. Eight pieces should correspond to one

portion.9. Name and ingredient list (typed) of

each variety required.10. Maximum area 60cm x 80 cm.

Class 12: new Arabian Cuisine1. One dish must contain dates as a

major component.

Class 05: Baked Bread Showpiece1. Freestyle display of a bread showpiece.2. Maximum area w90 x d75cm3. Exhibit can be no more than 90cm. in

height including base or socle where used

Class 06: Friandises Petites Four Pralines Nougatines1. Five varieties.2. Six pieces of each variety (30 pieces

total).3. Freestyle presentation.4. Required one extra piece of each

variety on a separate small platter for judges’ tasting.

5. Written description mentioning the theme is required.

6. Typewritten recipes are required. 7. Maximum area w90 cm x d75 cm.

Class 07: Chocolate Carving Showpiece1. Free-style presentation.2. No frames or supports. 3. Natural colouring is allowed. 4. Minimal glazing is allowed.5. No moulded work.6. Maximum area: w80 cm x d75 cm. 7. Exhibit can be no more than 75cm in


Class 08: fruit & Vegetable Carving Showpiece1. Freestyle presentation. 2. Light framing is allowed, but the

construction of the piece must not depend upon it.

3. Maximum area w60 cm x d75 cm.4. Exhibit can be no more than 55 cm in


Class 09: open Showpiece1. Freestyle presentation.

The Emirates Culinary Guild is a member of the World Association of Chef's SocietiesThe Emirates Culinary Guild is a member of the World Association of Chef's Societies

RULES & CLASSES


2. One dish must contain sustainable UAE fish as a major component.

3. Present a plated five-course gourmet menu for one person.

4. Free style presentation.5. All menu ingredients used must be

those found in the Arabian Gulf area.6. To be prepared in advance, and

presented cold on appropriate plates.7. Food coated with aspic or clear gelatin

for preservation.8. Dishes are to be presented in an up-

to-date setting and decoration.9. The meal to comprise:

> A cold appetiser> A soup> A hot appetiser> A main-course with appropriate garnish> A dessert.

10. Total food weight for the entire menu should be 600/700 gms.

11. Typewritten description and recipes are required.

12. Maximum area 90w cm x 75d cm

Class 13. An Arabian Combination.1. Two-person team. 2. One team member must be at or

below the rank of Chef de Partie. 3. Prepare two servings of each of the

following: 4. Four types of cold mezzeh. 5. Three types of hot mezzeh. 6. One main course. 7. One Dessert 8. Time allowed 90 minutes, i.e. the final

course must be served to the judges within ninety minutes of the start of the competition.

9. Cold items can be brought ready, but must be dished and decorated in real time at the competition.

10. Preparation and cooking of the hot mezzeh and the main course must be done in real time at the competition.

11. Ingredients used must be those easy available in an Arabic kitchen, e.g. no mussels, salmon, scallops, etc.

The Emirates Culinary Guild is a member of the World Association of Chef's Societies

12. Taste, innovation and nouvelle presentation and the inclusion of Emirate dishes with in the food are the keynotes to this class.

13. The food to be served by the competitors to the judges in the sequence the competitors wish.

Class 14: Individual Ice Carving1. Freestyle.2. 90 minutes duration.3. Hand carved work from one large block

of ice (provided by the organisers).4. Competitors to use own hand-tools

and gloves.5. A non-slip mat is mandatory.6. Before the competition starts,

competitors will be allowed 30 minutes to arrange and temper the ice block.

7. The use of power tools is forbidden.

Class 15: Ice Carving Team Event1. Freestyle.

2. Two persons per team3. 120 minutes duration.4. Hand-carved work from three

large block of ice (provided by the organisers).

5. Competitors to use own hand-tools and gloves.

6. Non-slip mats are mandatory.7. Great care must be taken with health

and safety considerations. If an exhibit becomes in any way unstable or dangerous to competitors or public, it will be dismantled and destroyed by the organizers.

8. The use of power tools is forbidden.

Class 16: Practical Fruit & Vegetable Carving1. Freestyle.2. 120 minutes duration.3. Hand carved work from competitor’s

own fruit\vegetables.4. Competitors to use own hand-tools

and equipment.5. No power tools permitted.

The Emirates Culinary Guild is a member of the World Association of Chef's Societies

RULES & CLASSES


6. Pre-cleaned, peeled material is allowed, but pre-sliced/carved will result in disqualification.

7. Each competitor will be supplied with a standard buffet table on which to work.

Class 17: Fish & Seafood - Practical Cookery1. Time allowed 60 minutes2. Prepare and present four identical

main courses using fish/shellfish as the main protein item.

3. Present the main courses on individual plates with appropriate garnish and accoutrements.

4. Typewritten recipes are required.

Class 18: Australian Beef - Practical Cookery1. Time allowed 60 minutes2. Prepare and present four identical

main courses using Australian beef as the main protein item.

3. Present the main courses on individual plates with appropriate garnish and accoutrements.

4. Typewritten recipes are required.

Notes on the Practical Cookery ClassesThese notes pertain to all practical cookery classes. They should be read in combination with the brief of the class entered.

Due to the fact that only one hour is given to complete the competition; competitors are allowed to bring with them an extensive mise-en-place. However, there are restrictions on how much pre-preparation the judges will tolerate. In all cases, the preparation, production and cooking skills of each competitor must be demonstrated during her/his time in the kitchen. 1. All food items must be brought

to the Salon in hygienic, chilled containers: Thermo boxes or equivalent. Failure to bring food items chilled will result in disqualification.

2. All dishes are to be served in a style equal to today’s modern presentation trends.

3. Portion sizes must correspond to a three-course restaurant meal.

4. Dishes must be presented on individual plates with appropriate garnish not exceeding 250g total food weight excluding sauces.

5. Unless otherwise stated, competitors must supply their own plates/bowls/platters with which to present the food.

6. Competitors must bring with them all necessary mise-en-place prepared according to WACS guidelines in the hot kitchen discipline (www.wacs2000.org).

7. Competitors are to provide their own pots, pans, tools and utensils.

8. All brought appliances and utensils will be checked for suitability.

9. The following types of pre-preparation can be made for the practical classes:> Vegetables/fungi/fruits; washed & peeled – but not cut up or shaped.> Potatoes washed and peeled – but not cut up or shaped.

> Onions peeled but not cut up> Basic dough can be pre-prepared.> Basic stocks can be pre-prepared.> Basic ingredients may be pre-weighed or measured out ready for use.> Fishmaybescaled,guttedde-finnedand de-gilled, but must otherwise be brought to the competition whole.> Meat may be de-boned and portioned and the bones cut up.

10. No pre-cooking, poaching etc. is allowed.

11. No ready-made products are allowed.12. No pork products are allowed.13. No alcohol is allowed.14. If a farce is to be used for stuffing,

filling, etc., at least one of the four portions of the farce must be prepared in front of the judges to show the competitor’s skill

15. No help is allowed to be given to the competitor once the competition starts; the coaching of a competitor from the sidelines will result in the competitor being disqualified.


RULES & CLASSES


9. Competitors must attend and participate on the date and at the time allotted to them.

CoMPETiTion EnTry10. Please note that there are different

forms for different types of entry; ensure that the correct form is being used.

11. Complete the entry-form according to the instructions on the form.

12. Completed photocopies of the entry-form are acceptable.

13. Submit the completed form to the organisers along with the requisite fee.

14. Fees must be submitted along with completed entry forms.

15. Fees are payable to:> Account Name: Culinary Alliance> Bank: Standard Chartered Bank Bur Dubai> Account No. 01-2078703-01> IBAN: AE400440000001207870301

16. Entries are accepted strictly on a first-paid, first-accepted basis

17. No entry is accepted until the appropriate fee has been received.

18. Entry Fees are non-refundable.

CErTifiCATES AnD lETTErS of PArTiCiPATion19. Ensure that your name (clearly written

in block capitals) appears on your entry-form exactly as you would wish it to appear on any certificate, letter of participation or posting of results.

20. Any applications for amendments to letters or certificates will necessitate: a) Return of the original certificate b) A written confirmation from the executive chef c) A pre-paid fee of Dhs: 100/- (AED: One-hundred) per certificate.

hyGiEnE21. Bad hygiene practice will result in

disqualification.22. A professional food-safety company

has been engaged to oversee all aspects of hygiene practice at the competition.

23. It is quite possible that the Municipality Food Control Section will conduct its own hygiene inspections as and when it sees fit.

16. Within 10 minutes after the end of the competition, competitors must have the kitchen thoroughly cleaned and tidied and ready for the next competitor to use.

17. Two copies of the recipes typewritten

are always required.18. Submit one copy of the recipe/s to the

clerk when registering.19. Submit one copy of the recipe to the

duty marshal at the cooking station.


rUlES AnD rEGUlATionS for CUlinAry CoMPETiTionS orGAniSED By ThE EMirATES CUlinAry GUilD

NB1. Please read the following regulations

carefully. The instructions contained herein are mandatory. Non-compliance with any of the points mentioned could lead to loss of marks or complete disqualifications.

2. The Briefs of the Classes for Entry document also forms part of these Rules and Regulations and must be read in conjunction with this document.

3. Other regulations relevant to a particular competition would appear on the last page of this document.

PArTiCiPATion4. Participation at competition is open to

anyone professionally employed in the preparation of food.

5. Unless the organisers specifically mention a class as being a team event, all classes are for entry by a single competitor.

6. Competitors are restricted to one entry per class.

7. Competitors are restricted to entering a maximum of three classes.

8. Competitors entering to win a trophy must participate fully in every class entered in order to qualify.

RULES & CLASSES


24. The organisers have no control over these two entities. Should either raise an objection to the standard of hygiene of any particular person or team, that person or team will not be allowed to compete

ThE SECrETAriAT25. The Emirates Culinary Guild (ECG) is

the body responsible for the creation, organisation and administration of the competition.

26. The competition is governed by and construed according to the rules of the organisers.

27. The organisers have sole authority to adjudicate on any matters pertaining to the competition.

28. Entrants’ acceptances of participation in the competition are construed as confirmation of their undertaking to submit unconditionally to the jurisdiction of the organisers in regard to all aspects of La Cuisine Du SIAL.

29. The address of the ECG for all correspondence and inquiries referencing culinary competitions is: TheEmiratesCulinaryGuild,POBox

71963 Dubai, United Arab Emirates. Tel:+(9714)3403128.Fax:+(9714)3473742. Email: [email protected]

CoMPETiTorS AnD hElPErS30. Each competitor is allowed one helper

to assist with carrying equipment. No other help is allowed to a competitor within the preparation area.

31. A competitor must wear full; freshly laundered chef’s uniform with appropriate headgear and footwear when attending at the exhibition.

32. A competitor’s helper must wear full; freshly laundered chef’s uniform with appropriate headgear and footwear when attending at the exhibition.

33. Competitors that are incorrectly dressed at a competition will not have their exhibits judged.

34. Helpers that are incorrectly dressed will not be admitted to the exhibition.

35. Logos, marks and identifying colours provided by the organisers must be worn by competitors throughout the competition in the position indicated to them by the organisers at the time of registration.

36. A competitor entered in a practical competition must register at least thirty minutes before the commencement of the competition otherwise the competition slot will be given to a waitlisted competitor.

37. Any competitor not in place and ready to start at least five minutes before the time a competition commences, will be disqualified.

38. Competitors and helpers are forbidden from approaching or speaking with or at a judge without the express permission of the organisers.

EXhiBiTS39. Each exhibit must be the bona fide

work of the entering competitor. It must be solely the work of the competitor and must be certified as such by his Head of Department or General Manager.

40. Each exhibit must be a completely original work, it must not have been displayed previously (in whole or in part) in any competition or exhibition whether private or public.

41. All exhibits must be of edible substance except for framing, socles and stands where they are allowed.

42. It is forbidden to use any living entity whatsoever as part of an exhibit (e.g. tropical fish).

43. It is forbidden to depict religious, nude, semi-nude or political themes in an exhibit.

44. All exhibits must be suitable for presentation as a decorative item in a restaurant or banqueting setting.

45. An exhibit must not carry any logo, label or mark of identification; however, competitors must be able to identify their exhibit if required.

46. Competitors are responsible for their exhibits and should ensure that they are available in their proper place for judging on the day and time specified.

47. No preparation or finishing of exhibits is allowed in any area except the designated preparation area at the rear of the competition area.

48. Finished exhibits must be placed in the position indicated by the organisers.


RULES & CLASSES


49. No interference with an exhibit is allowed once the organisers have deemed it as submitted for judging.

50. Competitors must leave the judging area as soon as their exhibits are in place or when instructed to leave by the marshals, whichever is the sooner.

51. Exhibits may, at the discretion of the organisers, be moved to a separate enclosure, there to remain for part or for the duration of the exhibition.

52. Failure by a competitor to register or exhibit at the specified time could result in disqualification.

53. Exhibits which are removed by competitors without permission of the organisers will not qualify for any kind of award.

CoMPETiTion MArShAlS54. A Marshal-at-arms will be

recognisable by a badge displaying the logo of the Emirates Culinary Guild and the legend ‘Marshal’.

55. Marshals are charged with ensuring that the rules and regulations of the competition are observed by all concerned.

56. Competitors, helpers and visitors are all obliged to cooperate with the marshals - without question, at all times.

AWArDS57. Gold, silver and bronze medals and

certificates and certificates of merit are awarded solely at the discretion of the judges.

58. The decision of the judges is final and each competitor is required to abide by it without comment.

59. Medals will normally be presented at 18:00 each day. This may change according to circumstance.

60. Any medal or certificate that is not accepted by the competitor or his/her helper at the presentation ceremony for that day will be forfeit, unless prior arrangements are made with the organisers.

61. A competitor or his/her helper must be correctly dressed as stipulated in the rules when collecting medals or certificates.

62. Incorrectly dressed competitors/helpers will not be allowed access to the awards area.

CoPyriGhT63. All exhibitors and competitors

assign all rights concerning videos, photographs, menus, recipes, exhibits, sound recordings etc. to the Emirates Culinary Guild.

DiSClAiMEr64. The organisers are entitled to cancel

or postpone the Salon, or to alter the duration, timing or schedule of any event.

65. The organisers reserve the right to cancel any classes or limit the number of entries or extend, modify or revoke any of the rules and conditions without being held liable for any claims for compensation whatsoever.

66. The organisers will not under any circumstances be held liable or responsible for the loss or damage of any exhibit, equipment, goods or personal effects.

QUEriES67. All queries must be submitted by

email to: [email protected]. The question and answer to each query will be broadcast to all entrants.


RULES & CLASSES


DiAMonD MEAT ProCESSinG Establishment is an ISO 9001; 2008 and HACCP certified Dubai-based manufac-turer and exporter of a wide range of processed meat prod-ucts. Our extensive product range under the flagship brand of Almasa is unique in terms of taste and quality in MENA region. Over the years, the brand has become synonymous with excellent quality and customer friendly service.

Diamond Meat product range consists of Breakfast

strips, Breakfast sausages, Basturma, Burgers, Mortadella, Salami, Pepperoni and assorted cold cuts from Beef, Chicken, Turkey and Lamb.

With a state-of-the-art facility, active product develop-ment center, extensive logistics and distribution network, Almasa brand has attained a market leadership position in its product category. With a portfolio of more than 250 SKUs, the product is available at all major retail chains and Horeca segments across the region.

Diamond Meat Processing Establishment is a member of the Dubai headquartered USD 5 billion highly diversi-fied ETA Ascon Star Group. Since its inception in 1973, the group has completed projects in excess of USD 140 Billion and numerous landmarks in the Emirates stand testimony to the firm’s engineering capabilities. The company is a part of Al Ghurair Group of companies, who are one of the most revered and leading business houses in the United Arab Emirates.

Suresh K.P., Sr. Manager – Business Development and Johannes – Product Development Consultant receiving the certificate from Chef Uwe Micheel, President, Emirates Culinary Guild.

NEW MEMBEROur suPPOrters

THANK YOU

h o S T

G o l D

S i lV E r

From the organisers of the east coast chefs competition

P l AT I N u M


NEW MEMBER

In 1973, nASSAr Al rEfAEE set up a small fruit and vegetable trading shop in one of Dubai’s markets. Originally from Syria, he began his trade by introducing fresh fruits and vegeta-bles from his country into the Dubai market.

With more than 35 years of experience, the shop set up by Nassar Al Refaee has grown into a large-scale operation based in Dubai that is run by him and his sons. It is a family business com-prising several departments and a staff of more than 500 workers, in addition to 11 locations within Dubai central market.

Nassar Al Refaee Trading Company (NRTC) imports more than 300 tonnes of fruits and veg-etables from the Middle East daily, in addition to sourcing fresh products from Africa, Australia, Europe, North America and South Asia.

NRTC is one of the leading importers and ex-porters of fresh fruits and vegetables in the region and has branches in Syria, Lebanon, Abu Dhabi; a repackaging factory in Lebanon; a fleet of more than 85 trucks that are approved by Dubai Mu-nicipality and calibrated to HACCP requirements. It also has many modern cold storages equipped with the latest cooling devices to keep the fruits and vegetables fresh under the best hygienic conditions for a longer period. The storage capac-ity is 7,000 tonnes, which confirms the company’s support to food security in the UAE.

The company works with 55 exclusive trad-ing partners around the world and our Export Department supplies the growing markets of Oman, Sudan, Kuwait, Bahrain, Qatar, Syria, Egypt, Lebanon, Saudi Arabia and Turkey.

Their vision is Fruits and vegetables mean responsibility, so invest in the best practices to keep them at their best while their mission is to keep the fruits and vegetables safe and make them available to everyone.

Colour 1 (dark green) = CMYK 86/22/98/8Colour 2 (light green) = CMYK 40/0/100/0

Ali nasser receiving the certificate from Chef Uwe Micheel, President, Emirates Culinary Guild.

foCUS inTErnATionAl, a division of Focus Management Consultants, the UK’s leading food and beverage recruitment specialists, is opening an office in Dubai next month. Its clients include some of the larg-est food/drink manufacturers, retailers and foodservice organisations in the world as well as many of the more specialist, niche players.

In the last decade, Focus International has been very suc-cessful in the Middle East, actively working with a number of businesses seeking to appoint the highest calibre candi-dates from around the world. It has identified and attracted talent to take up many junior, middle and senior manage-ment positions across a number of functions.

With the increase in demand for its services from food re-

lated companies across the Gulf, Focus International made the decision to commit fully to the region with an office in Dubai to directly service the growing client portfolio in the region. Co-owner Stephen Jones explains, “There appears to be a strong demand for our recruitment knowledge of the global food and drink industry and our market leading candidate network. By having an office here, and a regional director, James Everall, for the Middle East, we can be a major support to this expanding food and beverage sector. Since we announced our plans, we have been delighted by the response from progressive businesses in the region.”

With over 22 years’ experience in food recruitment, and seven food specialist divisions, the Focus ‘group’ has resourced a number of management teams for large PLC Groups, SME businesses, and Private Equity/VC backed organisations around the world, resulting in those companies benefiting from a return on investment above market performance.

With its Dubai office, Focus International is well placed to provide cost efficient recruitment solutions for ambitious food and beverage related businesses in the Middle East seeking exceptional talent.

Stephen Jones, Managing Director and James Everall, regional Director receiving the certificate from Chef Uwe Micheel, President, Emirates Culinary Guild.


ECG Corporate member directory

member DIrectOrY

FonterraMr. Amr W FarghalOffice No: 04 3388549email: [email protected]

Frisch & FrostMr. Hans BoettcherMobile No: 0049 1629069053Email: [email protected]

GreenhouseMr. Petros HadjipetrouMobile No: 050 6282642Office No: 06 5332218/19email: [email protected]

Gulf Food Trade - UAE Charles.S.SidawiFood service Department Tel: 04 - 3210055Fax: 04 - 3435565Mob: 050 - 8521470E-mail: [email protected]

Gulf Seafood LLCMr. Tarun Raomarketing managerPO Box 61115Dubai- UAET: +9714 8817300 extn 103F: +9714 8817274Cell : +971 50 [email protected] : www.gulfseafood.ae

Horeca TradeMr. Hisham JamilOffice No: 04 347 71 66email: [email protected]

IFFCO FoodserviceMr. Syed Kazim NajamMobile No: 050 634 5481Office No: 06 5029239email: [email protected]

Iqdam InternationalStefan Menzelbusiness Development managertel: 04 321 6003Mobile: 050 [email protected]

JM Metal Trading LLCMr. Bassam Yamout.+971-4-2946284

JohnsonDiversey GulfMr. Marc RobitzkatMobile No: 050 459 4031Office No: 04 [email protected]

John Holt FoodsMr. Alen ThongTel: 0097150 347 20 49email: [email protected]

Lamb WestonMr. Sajju BalanMobile No: 050 4907980 Email: [email protected]

MasterbakerMr. Sagar SurtiGeneral Manager – OperationsMob:- 00971 50 5548389Phone:- 04 3477086Email :- [email protected]

Meat Livestock Australia (MLA)Rodney SimsOffice: +973 17223003Mobile: +973 39965655email: [email protected]

Mitras InternationalTrading LLCMr. Jagdish MenonMobile No: 050 6546661Office No: 04 3523001email: [email protected]

MKN Maschinenfabrik Kurt Neubauer GmbH & CoMr. Stephan KammelTel: +49 (5331) 89207email: [email protected] Rachedbusiness Development managerT: +97172041336F: +97172041335M:[email protected]

NRTCAli Nasser, Al Awir Central Market,Dubai, [email protected]

Ocean Fair International General Trading Co LLC.Lorena JosephTel: +971 4 8849555Mobile: +971 50 4543681email: [email protected]

Nestlé Professional MEMr. Vikram [email protected]

Pear Bureau NorthwestBassam Bousaleh(TEL) 961.1.740378(FAx) 961.1.740393Mobile: 050.358.9197AMFIbeirut LebanonE-mail: [email protected]

Pro ChileCarlos Salas+971 4 [email protected]

RAK PorcelainMr. Raviemail: [email protected]

Rational International [Middle East]Khalid Kadi-Ameen Mobile: +971 50 915 3238 [email protected] Parke-Davis Mobile: +971 50 557 [email protected]

SADIA Mr Patricio,email: [email protected]. Daniele Machadoemail: [email protected]

SAFCOMr. Ajit Sawhney, Tel: 009716 5339719email: [email protected]

Seascape Int’l General TradingMr. Ibrahim Al GhafoorOffice No: 04 3378220email: [email protected]

Steelite InternationalMr. Gavin DoddMobile: +971 50 6920151email: [email protected]

Target Bakery & Pastry Combination MEMr. Gerhard DebriacherMobile No: +965 682 5428email: [email protected]

TECHNOLUXZer Boy A. Rito, sales managerP.O. Box 52530Al Bada, Dubai UAETel. No.: (04) 3448452Fax No.: (04) 3448453Mobile No.: 0555237218

Tramontina Dubai UAE LLCMr. Paulo Feyh, General managerTECOM C – Dubai Media City.Tameem House, 5th Floor, Off. 501/502Tel.: +971 (4) 450 4301 / 4302Fax.: +971 (4) 450 4303

Transmed OverseasMr. Hani KiwanOffice No: 04 334 9993 Ext 386email: [email protected]

Truebell Marketing & TradingMr. Bhushant J. GhandiMobile: +971 50 6460532email: [email protected]

Unilever Food SolutionsMr. Hisham El TaraboulsyOffice No: 04 8815552

US DairyNina Bakht El Halal Mobile: 050.358.9197Beirut: 961-740378 email: [email protected]

US MeatLina Kanaan, 050.358.9197 Beirut: 961-1-741223email: [email protected]

US PoultryBerta Bedrossian(TEL) 961.1.740378. (FAx) 961.1.740393Mobile: 050.358.9197email: [email protected]

Winterhalter MEMr. Saju Abraham, sales managerMobile: +971 505215702email: [email protected]

Advanced Baking Concept LLC (Probake)Syed MasoodMobile: +971.55.220.1475email: [email protected] Petrova Mob 050-9121337 email: [email protected] Jham Mob: 055-4498282 email: [email protected]

Agthia Consumer Business DivisionMs. April McMahanFood service manager+971 50 8408 [email protected]

Al Ghurair – Foodservice DivisionMr. Sameer KhanMobile No: 050 4509141Office No: 04 8852566Email: [email protected]

Al SeerMr. Himanshu ChotaliaTel: 04 3725425/432Mobile: 050 3561777email: [email protected]

ANGT LLC – NONIONS / SIPPYAshwin Ruchani marketing manager T: +9714 3523525,M: +97155 8964874email: [email protected]

Arab Market & Finance, Inc.Ms. Lina KanaanTel: +961-1-740378 / 741223 / 751262 Email: [email protected]

AramtecMr. Syed Iqbal Afaqemail: [email protected]

ASAAT (Al Sharq Al Aqsaa Trading Co)Majid Alibusiness Development manager+97150 553 [email protected]

Atlantic Gulf Trading Andy Fernandes, Manager Admin & SalesP.O.Box 2274, Dubai,U.A.E.Tel: +971 4 3589250Fax: +971 4 325 4961Mobile:+971 50 5096594andyfernandes@atlanticgulftrading.comwww.atlanticgulftrading.com

Bakemart InternationalMr. K.Narayanan Manager - Operations Mob : 00971 505521849 Phone : 00971 4 2675406 Email - [email protected] [email protected]

Barakat Quality PlusMr. Jeyaraman SubramanianTel: 009714 8802121email: [email protected]. mike WunschTel: 009714 8802121email: [email protected]

Baqer MohebiMr. Radwan MousselliMobile No: 050 387 2121Office No: 04 3417171email: [email protected]

Bocti OverseasEric Torchet, Office No: 04 3219391

Boecker Public Health Food SafetyMr Antoine A SaterOffice No: +961 (3) 209 817email: [email protected]

Bragard LLCMr. Nicolas DujardinMobile No: 050 1490535Email: [email protected]

ConvothermMr. Gerhard EichhornTel: +49 (0) 8847 67 815Fax: +49 (0) 8847 414Mobile: +49 (0) 176 17617252UAE mobile: +971 (0) 56 6047411mail: [email protected]

Custom Culinary – GriffithLaboratoriesMr. Khaled HamzaMobile No: 050 2880380Office No: 04 8818525Email: [email protected]

Diamond Meat Processing Est. (Al Masa)Suresh K.P.050-6554768Ahmed Munawar050-5050132www.almasadubai.com

DiverseyPeter K. George, marketing manager, Middle East North East Africa (MENEA)Contact #+97155 2241368

DOFREEZE LLCMr. Aamer FayyazTel: 04 3476320Email: [email protected]

Ecolab Gulf FZEMr. Andrew AshnellMobile No: 050 5543049Office No: 04 88736 44Email: [email protected]

ElectroluxMr. Mauro ZanchettaEmail: [email protected]

Elfab Co.Ms. Sabiha A. Masaniaexecutive secretaryElfab Co. L.L.C., P.O. Box 3352Dubai Investments Park, Phase 2Jebel Ali, Dubai, UAETel.: 9714 8857575Direct: 9714 8857787Fax.: 9714 8857993Mobile : 97150 8490250email: [email protected]

EMF Emirates LLCMr. Pierre FeghaliMobile No: 050 4533868Office No: 04 2861166Email: [email protected]

Emirates Snack FoodsMr. Ron PilnikMobile No: 050 6572702Office No: 04 267 2424emai: [email protected]

Faisal Al Nusif Trading LLCMr. Thomas DasMobile No: 050 625 3225Office No: 04 3391149email: [email protected]

Fanar Al Khaleej TrMartin MathewAsst Sales Manager - Hotel and Catering DivisionMobile: +971 50 2638315Phone: +971 6 5343870E-mail: [email protected]

Farm FreshFeeroz Hasanbusiness Development managerAl Quoz, P.O Box 118351, Dubai, UAEOffice No : +971 (0) 4 3397279 Ext: 253Fax No : +971 (0) 4 3397262Mobile : +971 (0) 056-1750883



R estaurants from the West can expect to cash in on their global fame when opening in the Gulf, as has been the case for a few average restaurants from the US that have somehow become the place to eat,

coming to a shopping mall near you! But will it be enough to ride on the big names or will they have to pick up their game to survive the hospitality jungle that Dubai has become?

In the past twelve months, Dubai’s foodscape has looked more like the West’s than ever before. From all-day break-fast joints and cafes with their own brand of coffee mixology to confectionary labels that flash freeze and ship their prod-ucts straight to our shores, Western F&Bs have all come a-knockin’ on Dubai’s doors. It was all a matter of time, I suppose. Economies in North America and Europe are about as exciting as boiled tofu and the GCC is the perfect place to stir life back into their businesses.

For sure, these restaurants not only benefit from using the Emirate as a testing ground for further expansion across the Middle East, the city is also teeming with expatriates who grew up eating at these restaurants and will surely pay regular visits to this regional branch, if only to reminisce about being back home. Add to that, the rest of Dubai’s upwardly mobile population who are also eager to sample the local versions of brands they’ve come to trust and enjoy whenever they travel abroad.

I just hope the restaurant owners and franchise holders don’t write off their Arabian adventure as a success so early in the game. After all, the familiarity they enjoy among their customers here can easily backfire and become a disadvan-tage, especially if they start lagging and stop meeting the high standards and expectations set forth by the mother company back home!

Asking customers, for example, to wait for three hours to be seated shouldn’t become a norm--as one ‘factory’ manager asked me matter-of-factly, when I attempted to eat at their restaurant a week after they opened. No, thanks. I'd just as soon spend my money elsewhere, at least a place where they ask me to come inside rather than “why don’t you just wait your turn”…No Sir, you lost my business.

Another newly opened breakfast place that I HOPED would be as good as the ones back home failed me…I waited 55 minutes for my omelette only to be presented with a cold plate of yellow rubber. I have worked long enough in the restaurant business to figure out that the kitchen had messed up big time and the front of the house was trying to make up for it by keeping the coffee flowing. Nevertheless, dialogue with the manager was necessary! To my surprise he did not offer to discount anything or offer free stuff. I was pleased that he simply said, “I cannot ask you to pay for cold food, so I will make you have a new one”, and so they did. I liked that since I did not intend to have free bad food, I would pay… no problem, so long as it’s good. Needless to say I know now to avoid that restaurant during rush hour.

Ladies and gentlemen, a brand’s reputation can only go so far. If a restaurant doesn’t serve up the same standards as its predecessor then it might as well pack up its flash frozen leftovers and head home. Once word spreads of these inconsistencies, chances of recovering footfall are bleak. Even in a relatively small city like Dubai, the consumer’s attention-span is short, the competition is dense, varied and exponentially growing. More than likely that same crowd they were serving during their opening month is now hungry for something new to sample and blog about. Others could have just as well gone back to their original hangouts, where they get the service and food they can count on.

Rolling out branches simultaneously could be one way to cash in on the momentum gained from the first branch opening. However, the real litmus test for surviving this region’s fondness for trying new things comes long after the waiting list is gone and the buzz from food bloggers has died down. That’s why there’s just no alternative to consis-tent quality and service. Revamped menus, redecorated interior, special promotions from some online gimmick don’t work here. The emirates offers a wide, I mean really wide range of food outlets. At the end of the day, you gotta offer good food at a reasonable price, with a maintained stan-dard; the brand name can only take you so far.

Anyways, I will leave it there and leave the rest for next time.

I am Big Daddy and this is my Bread & Butter!

BIG DADDY’S KITCHEN

East eats West

From sandwiches to coq au vin, Big Daddy reminiscesabout a return to the basics of food that is simple,

accessible and appeals to the senses.

Big Daddy's

www.BDsKitchen.com

@BDsKitchen BDsKitchen BigDaddysKitchen


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